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Celery Root Soup with Smoked Sablefish and Northern Divine Caviar

by Wade Sirois

Yield: 4 portions

 

2 lbs. celery root (peeled, cut into 1 inch cubes)

1 clove garlic

½ cup heavy cream

¼ cup butter

4-6 cups vegetable stock (as needed)

1 tsp. kosher salt

½ tsp. fresh ground black pepper

8 oz. Smoked Sablefish

1 oz. Northern Divine Caviar (30 g)

fresh chives for garnish

  • Put the celery root, garlic, cream, and butter in a saucepan. Add enough vegetable stock to cover. Place over medium heat and cook until the celery root is soft.
  • Remove from the heat and strain out the root reserving the liquid. Allow to cool slightly.
  • Place the celery root in a food processor and puree smooth. Add the reserved liquid until the soup is smooth but not thin. It should be thick enough to allow the caviar to sit on top. Check the seasoning and add more salt if needed. At this point the soup can be refrigerated until needed.
  • To serve, heat the soup on medium low heat until hot. Warm the smoked sablefish in a 250F oven for 15 minutes.
  • Divide the sablefish between 4 bowls. Gently ladle the soup around it. Place a generous dollop of caviar on top of the fish. Sprinkle with chives and serve.
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